Ingredients Biscuit Base: 50g Oreo cookies 25g melted butter Cream Cheese Filling: 125g cream cheese 15g icing sugar 30ml milk 1/2 tbsp gelatin powder + 35g water 130ml whipping cream - whipped till medium peak (dairy or non-dairy) 1/2 tbsp maple syrup (or honey) 1/4 tsp vanilla extract 5 Oreo cookies, blend finely or crush to small pieces (own preference) Oreo topping: 3 Oreo cookies, blend or crush till as fine as possible Method Biscuit Base: 1. Remove the cream from the Oreo cookies. Blend or crush the cookies as fine as possible. 2. Combine with the melted butter. Press firmly onto the base of the cake tin. 3. Chill for at least 2 hours. Cream Cheese Filling: 1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature. 2. Beat cream cheese with icing sugar till well combined. 3. Add in fresh milk and mix till well combined. Add in gelatin mixture and mix well. 4. Fold in whipped cream and divide mixture into 2 portions. 5. Fold in crushed Oreo cookies into 1 portion and maple syrup (or honey) and vanilla extract into the other portion. 6. Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set. 7. Pour the Oreo cream cheese filling onto the set white cream cheese and level it. 8. Put into the fridge to let it set for 2 to 3 hours. (I put in freezer to have ice cream alike texture) 9. Remove from freezer, sprinkle Oreo cookies on top (or decorate as desire) and put back to freeze it. 10. Slice and serve chilled.
Ingredients for base Biscuit crushed 2 ½ cup Melted butter 4 ounce Ingredients for filling Grated chocolate 100 gm Cream cheese 200 gm Eggs 3 separated Fresh cream whipped 8 ounces Chopped walnuts ½ cup Caster sugar 5 ounces Gelatin 2 tbsp dissolve in ¼ cup water Method for base Combine butter and biscuit, press over base of rectangular tin, bake for 10 minutes, remove and cool. Method for filling Melt chocolate over hot water, beat cream cheese and sugar add in yolks, gelatin, fold in the stiffly beaten egg white, also fold in the cream whipped with melted chocolate, walnuts, pour mixture on top of the biscuit crumbs, chill for 2 hours, decorate with chocolate decoration and fresh cream cut into slices and serve.
Ingredients Curd cheese 4 ounces Cream cheese 8 ounces Icing sugar 4 tbsp heaped Fresh cream whipped 8 ounces Grated chocolate 1 cup Coco powder to dust Sponge cake of 2 eggs Ingredients Coffee liquid Coffee 2 tbsp leveled Water 1 cup Sugar 2 tbsp Method Beat both the cheese together with icing sugar till smooth and coffee liquid 2 to 3 tbsp, fold in half cup of fresh cream whipped and ¼ cup of grated chocolate in small individual serving bowl spread 1 layer of sponge, cut with cutter into round, soaked with coffee liquid, spread with cheese mixture, put second layer of cake, drizzle with coffee liquid, then cheese filling, put the 3rd final slice of cake, again drizzle with coffee liquid top with whipped cream, decorate with grated chocolate and dust with coco powder. Serve chilled.
White Chocolate Cheesecake recipe: adapted from shireen anwer recipes
Ingredients
Any biscuit crumbs 2 cups Butter 4 ounces melted Eggs 3 separated Cream cheese 8 ounces Vanilla essence 1 tsp Sugar 5 ounces Gelatin 2 tbsp heaped Water ¼ cup White chocolate grated 6 ounces Fresh cream whipped 12 ounces Lemon juice 1 tbsp Method for base Grease 9 inch loose bottom cake tin, mix biscuit crumbs with melted butter, press on bottom of cake pan bake for 10 minutes on 180 degrees, remove and cool. Method for filling Separate eggs, cook yolks and ½ quantity sugar in a sauce pan for 2 minutes melt white chocolate with ¼ cup milk, put in the yolks with dissolved gelatin, beat cream stiff, beat egg white stiff with remaining sugar, fold in the cream in the cheese mixture along with lemon juice, vanilla, also fold in the egg white, mix all well, pour mixture on the biscuit base, set in the freezer for 2 hours, remove and decorate with chocolate shavings, dust top with sieved cocoa powder
Ingredients Cornflakes crushed 2 cups Butter 4 ounces melted Honey 4 tbsp Ingredients for filling Cream cheese 8 ounces Fresh cream whipped 8 ounces Gelatin 2 tbsp heaped + ¼ cup water Toblerone chocolate chopped 8 ounces Eggs 3 separated Vanilla essence ½ tsp Sugar 5 ounces Method for base Crush cornflakes finely mix with melted butter and honey, press in a bottom of spring foam pan, bake on 10 minutes for 180 degree C Method for filling Cook yolks and half quantity sugar for 2 minutes dissolve gelatin in ¼ cup water, add in yolks, and beat cream keep aside. Beat egg white stiff with remaining sugar, beat cream cheese and fold altogether with essence, chopped chocolate, put over cornflakes base, decorate with tobelrone and whipped cream.
Ingredients Flour1 cup Salt½ tsp Pepper½ tsp Mustard½ tsp Butter4 oz Cheddar cheese grated4 oz Fine oats2 tbsp Paprika1 tsp Egg white1 Method Put flour, salt, pepper, mustard in a bowl and add the butter and rub it in till it resembles fine crumbs, stir in the cheese and mix to a dough and knead on a lightly floured surface, roll out thinly and cut in any shape and place on baking sheets. Mix together the fine oats and paprika and brush each biscuit on the tray with the egg white and sprinkle the oat-paprika mixture. Bake at 220 degrees C for 5-6 minutes or till pale in color. Cool and carefully remove with a palette knife.
Ingredients Spinach1 kg Garlic, chopped3 cloves Onion, chopped2 Ginger garlic paste1 tsp Oil2 tbsp Red chili powder1 tbsp All spice powder¼ tsp Cream2 tbsp Yogurt ½ cup Tomatoes, blended2 Salt1 tsp Milk¼ cup Cottage cheese, cubed8 oz Method Wash spinach well and cook in its own water with a pinch of baking soda, till wilted, puree. Heat oil. Sauté onion and garlic, add in ginger garlic paste, curd, tomatoes, salt, red chili powder, all spice powder, add in spinach puree and lastly mix in cottage cheese, stir gently so they don’t break up and then stir the cream in and serve.
1 kg mutton 8 to 10 medium sized boiled potatoes half cup cheese 6 to 8 chopped green
chilies 6 tablespoon soya Sauce 4 tablespoon chili sauce 2 tablespoon ketchup Salt and pepper to taste Oil 4 tablespoon 2 tablespoon ginger garlic paste Breadcrumbs to coat Oil to fry 4 eggs
METHOD
Boil the mutton chops in soya sauce, ketchup, chili
sauce, salt and pepper, ginger garlic paste, oil and chopped green chilies.
In another bowl, peel and mash the potatoes. Add
salt and pepper and half cup cheese and mix well.Now take the boiled chops, coat with a layer of potatoes
and press firmly.Dip each chop in whisked
eggs, coat in breadcrumbs and deep fry till golden brown.Serve hot!
Boneless chicken cubed 400 gm. Cheese cubed 200 grams Garlic cloves ,
chopped 6 to 8 Salt and pepper to taste Lemon juice 4 teaspoons Egg, beaten 2 Tomato ketchup 2 tablespoon Bread crumbs 2 cup Flour 1 cup Water as required Oil to deep fry
METHOD PUT THE CHICKEN CUBES IN A BOWL. ADD
GARLIC, SALT, PEPPER, LEMON JUICE, EGG AND TOMATO KETCHUP.LET THEM MARINATE FOR
ONE HOUR. PLACE THE BREADCRUMBS IN A PLATE.TAKE TOOTHPICKS AND STRING TWO CHICKEN
CUBES ON EACH WITH A CHEESE CUBE BETWEEN THEM. MAKE A BATTER OF THE WATER AND FLOUR.DIP THE STICKS
IN THE BATTER, THEN COAT THEM IN THE BREADCRUMBS SO THAT THEY ARE WELL COVERED
ALL AROUND.PRESS LIGHTLY SO THAT THE BREADCRUMBS STICK FIRMLY.HEAT SUFFICIENT
OIL IN A WOK TILL HOT.DEEP FRY THE STICKS TILL GOLDEN AND CRISP.SERVE HOT.
METHOD:
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour an 9-inch heart-shaped cake pan (with 2 inch (5 cm) sides).
Chocolate Chiffon Cake:
Separate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the extra egg white and then cover both bowls with plastic wrap. Bring them to room temperature (about 30 minutes) before using.
Meanwhile sift together 2/3 cup (130 grams) granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt. Set aside.In a liquid measuring cup, whisk together the oil, water, and vanilla extract.
In your electric mixer beat the egg yolks for a minute or two on high speed. Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined. Gradually add the flour mixture and beat until well incorporated.
In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).
Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Cool on a wire rack. To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake. Invert onto a wire rack. For Chocolate Whipped Cream:
In a large mixing bowl combine the whipping cream, vanilla extract, sugar, and cocoa powder. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes, preferably an hour, so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form. To Assemble the Cake:
Once the Chocolate Chiffon Cake has cooled completely, place on a flat surface and, using a serrated knife, cut the cake, horizontally, into two layers. Turn over the top layer of the cake (so the top of the cake becomes the bottom) and spread with the chocolate whipped cream. Place the second layer of cake, cut-side down, on top of the chocolate cream, gently pressing to compact. Cover with plastic wrap and place the cake in the refrigerator for several hours, or even overnight, before covering with the ganache. For the Ganache:
Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts. Gently stir with a whisk until smooth. Add the liqueur, if using. To Cover the Cake with the Ganache:
Put the cake on a wire rack that is placed over a baking sheet. In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier. Pour the ganache onto the center of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache. If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. (If there is leftover ganache, strain to remove any crumbs and use to make truffles.)
Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time. This cake can be made a day or two before serving. Decorate the top of the cake with fresh raspberries, if desired. Raspberry Sauce would also make a nice accompaniment to this dessert. RECIPE FROM http://www.joyofbaking.com/ChocolateHeartCake.html
Butter 75g Milk 2 cups full Sugar 8 tbsp Bread 3 slices, cut into 4 triangular pieces Egg 3 Vanilla essence ½ tsp Almonds flaked 2 tbsp Raisins 1 tbsp Yellow color ¼ tsp
Method:
1. Remove crust from bread & cut the bread slice into 4 triangles. 2. Spread both the sides of bread with butter. 3. Spread in a greased oven proof dish to cover the base completely, sprinkle nuts & Raisins. 4. Beat eggs & sugar, add in milk, vanilla & yellow color, mix well. 5. Strain mixture & put over bread slices. 6. Bake over water bath in a pre heated over for 45 minutes till brown & set. 7. Serve warm or cold.
If you are of opinion that following foods are not good for health then
you need to change your mind.
These are not bad foods at all.
PEANUT BUTTER:
Two leveled table spoon of peanut butter contains16 grams of fat
(180calories) though it is high in fat but it does not mean it is fattening. It
tastes good and really nutritious and helps in appetite regulation. Peanut
butter provides protein and folate (B vitamin important for healthy development
of new cells).
A teaspoon of whole nut variety carries only 30 calories. Peanut butter
consumption is associated with lower total cholesterol, lower LDL (low density
lipoprotein, bad cholesterol) and lower triglycerides, all are associated with
lower cardio cardiovascular disease risk.
Eat only teaspoonful of natural
peanut butter smeared on couple of oat cakes (under 150 calories) with no
added sweeteners.
BUTTER AND CHEESE:
When you need to choose among margarine (hydrogenated vegetable oil),
buttery spread (mixture of soybean and canola oils extracted and oxidized by
industrial solvents to form butter substitute) and liquid vegetable oils, always prefer butter.
Butter contains heat stable monounsaturated fats(human adipose tissue
contains mostly the same and is body’s preferred fat for energy storage for
later use).Excess glucose is even converted to palmitic acid(saturated fat before
storage)if saturated fat is toxic why nature made our bodies to produce this in
large quantity for energy storage. This needs your consideration. Butter from
grass fed varieties of animals is a good source of omega 3 fatty acids and
extremely low in omega 6, as long as you are not consuming lot of omega 6 you
don’t need to eat omega 3; There is also CLA (conjugated linoleic acid) in
grass fed animal varieties butter which is a naturally occurring trans-fat and
have potential anticancer properties.
Grass fed varieties animal butter and cheese contain vitamin K2 which
has potent anticancer, anti-osteoporosis and anti-atherosclerosis effects. One
ounce of cheese contains130 calories.
Avoid ---oils rich in omega 6 fatty acids like corn oil and vegetable
oil and prefer to consume virgin coconut
oil (120calories per table spoon)
which contains medium chain triglycerides
and metabolize faster than long chain varieties e.g. sunflower oil. They are
rarely stored as fat because body prefer to use them for energy. It is found
that supplementing women’s diet with 2 table spoon of coconut oil per day
fueled reduction in abdominal obesity and elevation of HDL (high density
lipoprotein, good cholesterol) level but there was no negative impact on LDL or
blood pressure.
EGGS
Saturated fats and trans-fats are known as major cause in raising blood
cholesterol than dietary cholesterol (in egg yolk). People who eat egg in
breakfast felt more satisfied and ate less at lunch.
Egg yolk contain lutein and zeaxanthin which are linked with reduced
risk for age related macular degeneration (AMD) which is the leading cause of
blindness in people over 50years of age, egg also contain choline(micro
nutrient necessary for fat metabolism and lipid clearance from liver)which
protects against fatty liver, choline is the precursor of acetylcholine(
important brain chemical in the formation of retention of memory),egg yolk also
contain pre formed vitamin A which our body absorbs far better than beta carotene, vitamin E, vitamin
K2 and some omega 3 fatty acids.Single
egg yolk contains nearly recommended daily allowance (RDA) for dietary
cholesterol and also contains zinc, iron, vitamin A and Vitamin D
Egg white alone do not tastes good and is nutritionally bereft also,
egg yolk do not adversely affect cardiovascular system.
Hardboiledegg makes a great
snack and has only around 70 calories, make it sure it should not be
accompanied by fattening companions such as butter, bacon and cheese.
RED MEAT
Red meat is considered to be associated with heart diseases and wide
waist lines but red meat is stellar source of satisfying protein (known ally in
weight management), it requires time and energy to digest and helps to gain
metabolically active muscles which burn more calories at rest than fat.
Grass fed varieties contains high concentration of CLA (conjugated
linoleic acid) which is associated with lower body fat percentage. CLA disrupts
enzymes that help deposit and store fat.
Lean cuts of beef are low fat, source of protein and iron (mineral
essential for carrying oxygen from lungs to cells throughout the body) and
child bearing women are particularly deficient in it.
Select deep red steaks with
relatively small amount of fat.
POTATOES
Potatoes have high glycemic index(GI),tends to cause spike in blood
sugar and insulin helps glucose get into the cells, it is considered that it
can cause some problem to diabetics but potatoes are good source of fiber, potassium
and vitamin C . A high GI potato becomes a low GI meal if added with little
olive oil because it slows down the absorption of potato carbohydrates.
If you want baked potatoes don’t add topping of butter or cheese on it
instead use plain yoghurt.
BANANA
Green banana difficult to eat but it contains a type of dietary fiber
known as resistant starch that our body cannot absorb and gives the feeling of
fullness, also smell of banana helps reduce appetite. Resistant starch
increases post meal fat burning. Butyrate is the byproduct of unabsorbed
carbohydrates (which inhibit the body’s ability to burn carbohydrates forcing
it to burn fat).
Make a smoothie of green banana
in blender and sip it.
